Italian food purists, look away!
This is fusion food at it’s finest. Or at it’s worst if you hate fusion food. I personally love fusion food. I feel like 90% of Houston food trucks serve fusion food. I actually haven’t eaten at very many Houston food trucks, because eating outside in Houston for 50% of the year is out of the question because your face will melt off in the heat.
In other news, we’re on a family vacation this week!!! YAY.
I’ll be sharing our trip on instagram and on the blog for the rest of the week. I’m already sunburned on half of my body. Only half my body because 1) i didn’t put on sunscreen and 2) i didn’t rotate when I was on the beach. I really don’t hate it though. A little sunburn makes me feel like I’m doing vacation right.
But until I get into sharing vacay things tomorrow, let’s talk Mexican lasagna.
Andrew always requests scoop-able meals. Meals like casseroles that can be scooped are his favorite. He was a total fan of this dish because…scoop-able!
We went through a phase this summer where I was making a skillet lasagna every week for our lunches or dinners. And because of that phase, i’m now so OVER traditional Italian lasagnas. Sooo here we are with cilantro filled lasagna. You could totally use tortillas instead of roasted sweet potatoes in this. That swap would save you some time for sure! But if you’ve got the time to roast your sweet potatoes. Go for it.
Sweet potatoes or not, this meal is still a cheese lovers dream. DELISH!
Sweet Potato Mexican Lasagna
Yield: a 9" skillet of mexican lasagna
2 large sweet potatoes, sliced 1/4" thick lengthwise
1 lb ground beef, browned in a pan
1 bunch cilantro, roughly chopped
3 scallions, white & green parts thinly sliced
2 cups salsa of choice
1 cup sharp cheddar, grated
1/2 cup monterey jack cheese, grated
1 large zucchini, grated
Preheat oven to 400ºF. Toss sliced sweet potatoes in olive oil and roast for 2o minutes. Then flip and roast for 20 more minutes. Roast until fork tender and golden brown. OR (if in a hurry) just use tortillas instead of sweet potatoes.
Meanwhile, grate your zucchini and place in some paper towels. Squeeze all the liquid out of your grated zucchini. Set aside until potatoes are done roasting.
Grease a skillet with olive oil. Layer in 1/2 of sweet potatoes, 1/2 of cooked beef, 1/2 of chives, all shredded zucchini, 1/3 of cheese, 1/2 of cilantro, 1/2 of salsa AND then repeat all the layers. End with the last 1/3 of the cheese. Cover and bake for 25 minutes. Serve it up!